Which food has less impact on blood sugar?
Kale Leaf (Raw)
UsdaRed Onion (Raw)
UsdaComparing Key Nutrients
| Nutrient | Kale Leaf (Raw) | Red Onion (Raw) |
|---|---|---|
| Carbs | 4.4g | 9.9g |
| Sugars | 0.8g | 5.8g |
| Fiber | 4.1g | 2.2g |
| Protein | 2.9g | 0.9g |
| Fat | 1.5g | 0.1g |
Estimated Blood Sugar Response
Red Onion (Raw) vs Kale Leaf (Raw) comparison: Red Onion (Raw) has a moderate blood sugar impact (BSI 15.3) while Kale Leaf (Raw) has minimal impact (BSI 0.6). Red Onion (Raw) contains 5.5g more carbs per serving, Kale Leaf (Raw) provides 1.9g more fiber. Consider Kale Leaf (Raw) for better blood sugar control.
Medical Disclaimer: This data is an estimate intended for educational purposes only. Individual responses to foods may vary significantly. Always consult with your healthcare provider for medical advice related to your specific condition.
Kale Leaf (Raw)
Red Onion (Raw)
Community Blood Sugar Responses
Real people share how these foods actually affected their blood sugar levels. Click to add your own experience.
Nutritional Labels
This section compares the nutritional labels of the two foods.
Kale Leaf (Raw)
Serving size 100 Gg
% Daily Value*
* Some fat components may not be available in USDA data
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
INGREDIENTS:
SINGLE INGREDIENT FOUNDATION FOOD
Red Onion (Raw)
Serving size 100 Gg
% Daily Value*
* 7.7g of carbohydrates not detailed in USDA data
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
INGREDIENTS:
SINGLE INGREDIENT FOUNDATION FOOD
Vitamins & Minerals Comparison
Compare the vitamin and mineral content of both foods as percentage of daily values.
Kale Leaf (Raw)
Vitamins
Minerals
Red Onion (Raw)
Vitamins
Minerals
Food Tags
These tags help categorize foods based on their ingredients and effects on blood sugar levels.
Medical Disclaimer: These are diet tags generated automatically. We do our best to make sure they're accurate, but please double-check important dietary information. Always consult with your healthcare provider for medical advice related to your specific dietary needs.
Kale Leaf (Raw) Tags
Red Onion (Raw) Tags
Data Quality
This section compares the data quality and source information for both foods.
About Our Food Data
All nutritional data comes from the USDA Food Database. Some branded products contain self-reported information that may not be perfectly accurate. Food details are inherently difficult to measure precisely, so we do our best to provide reliable information and use the data quality scores below to help you assess accuracy.
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Frequently Asked Questions
Common questions about this food category and how to use these foods for diabetes management
The key difference is in their blood sugar impact: Kale, Raw has a BSI of 0.6 while Onions, Red, Raw has a BSI of 15.4. Kale, Raw has the lower blood sugar impact, making it potentially better for blood glucose management.
Kale, Raw appears to be the better choice for diabetics with a lower BSI score of 0.6. However, consider your individual response, portion sizes, and overall meal composition when making food choices.
Kale, Raw contains 4.4g of carbohydrates per 100g, while Onions, Red, Raw contains 9.9g per 100g. Kale, Raw has 5.5g fewer carbs, which may result in less blood sugar impact.
Kale, Raw provides 4.1g of fiber per 100g, compared to 2.2g in Onions, Red, Raw. Kale, Raw provides 1.9g more fiber, which can help slow glucose absorption.
Use this comparison to make informed substitutions in your meals. The food with the lower BSI score will generally have less impact on your blood sugar. Consider pairing higher-impact foods with protein or fiber to help moderate blood glucose response.
Yes! Use our comparison tool to explore other foods in similar categories. You can also browse the vegetables and vegetable products category to find more alternatives and make additional comparisons.